Recipe: Curried Pumpkin Soup

Here is one of my favorite autumn dishes. It’s healthy, satisfying, super easy to make, and vegetarian, too! It also uses pantry-staple ingredients, so it’s easy to whip up on a weeknight.

Curried Pumpkin Soup (Serves 6)

1 cup skim milk (you can use other kinds of milk, if you would like a richer soup)
2 tsp curry powder
3 cups broth, any type (vegetable bouillon also works well)
1 medium apple, chopped
1 medium onion, chopped
2 cup canned or fresh pumpkin puree (NOT pumpkin pie mix), a 15 oz can works fine
1/2 tsp sea salt
1 Tbsp olive oil

Put the olive oil in the bottom of a stock pot or Dutch oven. Sauté the onion and apple in the olive oil over medium heat until tender (about 5-7 minutes.)
Stir in the canned pumpkin and remove from heat. Puree in food processor or blender until smooth. Return to Dutch oven. Add broth and milk. Whisk in seasonings. Heat gently and serve.

–Larissa

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